5 Simple Summer Salads
Crisp, refreshing salads are perfect for a hot summer day, and are so easy to throw together! Try some of these salad recipes for a simple but complete meal.
Greek Chicken Salad
Ingredients
3 cups shredded romaine lettuce 2 cups chopped cooked chicken 1 cup garbanzo beans, drained 2 tomatoes, cut into wedges 3/4 cup kalamata olives, pitted Lemon-Herb Dressing 1 (4-oz.) package crumbled feta cheese
Lemon-Herb Dressing
Whisk together 3 Tbsp. lemon juice, 1/2 cup olive oil, 1 Tbsp. chopped fresh mint, 1 Tbsp. chopped fresh oregano, 1 Tbsp. chopped fresh parsley, 1/2 tsp. salt, and 1/2 tsp. pepper until well blended; chill.
Preparation
Combine first 5 ingredients in large bowl. Toss with Lemon-Herb Dressing; top with cheese, Serve with toasted pita bread triangles.
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Spicy Pork-and-Orange Chopped Salad
Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 tsp. Szechwan seasoning blend
1/2 tsp. salt
1 Tbsp. olive oil
2 oranges
1/2 cup bottled low-fat sesame-ginger dressing
1 cup seeded and chopped cucumber
1/4 cup chopped fresh cilantro
1 romaine lettuce heart, chopped
3 cups shredded coleslaw mix
1/2 cup wasabi-and-soy sauce-flavored almonds
Garnish: orange slices
Preparation
Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.
Peel oranges, and cut into 1/2-inch-thick slices. Cut slices into chunks.
Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.
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Warm Frisée Salad with Crispy Kosher Salami
Ingredients
1/2 (12-oz.) package kosher beef salami slices
1/4 cup extra virgin olive oil
1/2 medium-size red onion, slices
1 garlic clove, minced
1/3 cup plus 1 Tbsp. sherry vinegar
2 tsp. whole grain mustard
1/2 tsp. kosher salt
1/4 tsp. coarsely ground pepper
4 bunches frisée, torn (2 bunches curly endive may be substituted)
1 pt. grape tomatoes, halved
Preparation
Cut kosher beef salami slices into 1/4-inch strips.
Cook salami strips in hot olive oil in a medium skillet over medium heat 5 to 10 minutes or until crispy. Remove salami with a slotted spoon, reserving remaining oil in skillet. Drain salami pieces on paper towels.
Sauté onion and garlic in reserved hot oil 2 minutes. Stir in vinegar, mustard, salt, and pepper; cook 1 minute.
Place frisée and grape tomato halves in a large bowls, and drizzle with vinegar mixture; toss to coat. Sprinkle with crispy salami pieces, and serve immediately.
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Peanut Shrimp Salad with Basil-Lime Dressing
Ingredients
3 green onions, white and light green parts only
20 unpeeled, uncooked, fresh or frozen jumbo shrimp
1 cup Japanese breadcrumbs (panko)
1/2 cup dry-roasted salted peanuts
1 Tbsp. cornstarch
1 tsp. red curry powder
1 large egg, lightly beaten
2 Tbsp. peanut oil
3 cups mixed baby salad greens
1 cup diced English cucumber
1 cup peeled, diced mango
1/2 cup mung bean sprouts
1/4 cup loosely packed fresh mint leaves
Basil-Lime Dressing
1/4 cup dry-roasted salted peanuts, chopped
Basil-Lime Dressing
Process in a food process for 20 seconds or until blended: 1/2 cup loosely packed fresh basil leaves, 1/4 cup fresh lime juice, 2 Tbsp. peanut oil, 1 Tbsp. fish sauce, 1 Tbsp. sugar, 1 tsp. Asian garlic-chili sauce, 1 tsp. grated fresh ginger, and 1 minced garlic clove.
Preparation
Cut green onions into 2-inch-long thin strips.
If frozen, thaw shrimp according to package directions. Peel shrimp; devein, if desired.
Pulse breadcrumbs and next 3 ingredients in a food processor 5 times or until mixture resembles fine crumbs. Transfer mixture to a shallow dish or pie plate.
Dip shrimp in egg; dredge in breadcrumb mixture.
Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden.
Gently toss together green onions, salad greens, next 4 ingredients, and 2 Tbsp. Basil-Lime Dressing in a large bowl. Arrange salad on 4 individual plates; top each with 5 shrimp. Sprinkle with 1/4 cup peanuts, and drizzle with remaining dressing. Serve immediately.
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Calypso Steak Salad
Ingredients
1 1/2 pounds beef strip steaks
1 1/2 tsp. grated lime juice, divided
1 (8-oz.) can pineapple tidbits, drained
1/2 cup peach-mango salsa
1/3 cup diced red onion
1/3 cup diced green bell pepper
1/4 cup chopped fresh cilantro
1/2 tsp. salt
1 tsp. Jamaican jerk seasoning
1 head romaine lettuce
Garnish: chopped fresh cilantro
Preparation
Place strip steaks in a shallow dish, and add 1 tsp. grated lime rind and 1 1/2 Tbsp. lime juice, turning to coat.
Stir together pineapple, next 5 ingredients, remaining 1/2 tsp. grated lime rind, and remaining 1 1/2 Tbsp. lime juice until blended.
Remove steaks from lime juice mixture, discarding juice. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.
Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Let steaks stand 10 minutes, and cut into thin strips.
Arrange lettuce leaves on a serving platter, and top with slices steak and salsa mixture. Garnish, if desired.
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